Bangladeshi Chingri Malai Curry

Chingri malaikari is a Bengali prawn curry with a coconut-milk sauce. Dina Begum’s preparation for Waitrose coats prawns in turmeric and fries them briefly before preparing the sauce. Onion, garlic and ginger are blended into a smooth paste.^[1]

The paste is cooked with mustard powder, followed by turmeric, chilli powder and ground coriander. Coconut milk and split chillies join the prawns, with fresh coriander added at the end. Begum’s version substitutes mustard powder for the mustard oil she describes as traditional. Steamed rice and lime wedges accompany the curry.^[1]